Carefully slice the goat cheese into disks. Don't worry if it crumbles, just form the cheese back into slices. In a small bowl or measuring cup mix 1/2 cup oil, 3 Tbsp vinegar, lemon juice and zest, as if you were making a salad dressing. Add salt and pepper and keep tasting and adjusting the seasoning until you have it just the way you like it. Thinly slice about 3 sun-dried tomatoes. Stack and roll the basil leaves and slice into thin ribbons. Add the tomatoes and the basil to the marinade mixture. Lay one disk of cheese at the bottom of the clean jar. Spoon some of the mixture on top and continue to layer the marinade with the rest of the cheese. Pour in the remaining marinade to fill the jar and cap tightly. Refrigerate overnight, or until ready to use.